Greek Crescent Cookies

pada tanggal

Wait :

Greek crescent cookies (kourabiedes) are another variation on this theme. tho' they're usually enriched with egg yolks, brandy, and orange water, the bottom formula of butter, granulated sugar, flour, and daft is there. I found this efficient formula after I was paging through Yankee’s archives from the Fifties. It appeared within the Gregorian calendar month, 1958 issue in a commentary by professional dancer MacDonald, then the magazine’s food editor and manner superstar. In a commentary celebrating the inflow of European cuisines to post-war America, she enclosed recipes for halva, loukoumathes, and these crescent cookies. you'll be able to build them with any daft you like: hazelnuts, pecans, almonds, walnuts. In my tests, I combined all of the higher than, and therefore the results were delicious. The cookies can detain associate degree airtight instrumentality at temperature for 10 days and that they conjointly freeze well—just mud them with another coat of granulated sugar once thawed to room temperature.

Greek Crescent Cookies

 Ingredients

  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1/3 cup plus 2 1/2 cups confectioner’s sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon vanilla extract
  • 1 ¾ cups plus 2 tablespoons all-purpose flour
  • 2 cups very finely chopped nuts, such as walnuts, almonds, or pecans (a food processor is ideal for this job)

Method

  1. Using a standing or electric mixer, beat butter until very creamy, about 2 minutes. Add 1/3 cup sugar, salt, and vanilla, and beat well. Add flour and nuts and beat until combined. Cover the bowl with plastic wrap and refrigerate 30 minutes.
  2. Preheat oven to 350°. Line two baking sheets with parchment paper or silicone mats. 
  3. Break off a tablespoon-sized piece of dough, roll into a cylinder, turn it into a crescent shape, then transfer to the baking sheet. Repeat with remaining dough. Bake until golden brown on the bottom, 20 to 25 minutes. 
  4. When cookies are still warm, gently toss with the remaining 2 1/2 cups of powdered sugar to coat. When cookies cool completely, dust once more with the sugar. 
  5. Yield: About 50 cookies.

Based on the recipe from HERE

Komentar

Posting Komentar